BluegrassFed

Florent Morellet, best known for his eponymous 24-hour diner, is the subject of David Sigal's documentary, "Florent: Queen of the Meat Market." The film, which highlights Florent's role in social activism and the downtown scene, premiered at the New York City Food Film Festival, winning Best Film Made In New York and The Feature Film Award. Amidst the premiere's festivities, I had a moment to chat with Florent about how and why it all started and what he plans to do next. To read more...

Photo Courtesy of Melissa Hom / Via the CutPigeons, second only to rats as the scourge of urban areas, have been transformed into appealing, attractive stuffed animals thank to the incredibly innovative and impossibly hip Ace Hotel.

Photo Courtesy of Toby GlanvilleFrench food celebrity Gontran Cherrier woos Parisians with his creative breads and smoking good looks. Check the Nowness' interview with the 31-year-old baker.

When will the Food Network give this sexy chef his own show?

Photo Credit: Erin Zimmer via Serious Eats The Guerrila Ice Cream food cart, founded by 23-year-olds Ethan Frisch and Ori Zohar, features ice cream flavors and toppings inspired by political uprisings, such as The Red Corridor (chai masala ice cream topped with almonds slivers and candied fennel and pictured at right), Libertação (72% chocolate and port wine ice cream topped with big cashew hunks and just-bruleed banana discs), 8888 Uprising (mango and lemongrass sorbet with palm sugar, coconut shreds and just-zested lime threads), and Velvet Revolution (a lemon ice cream polka-dotted with poppy seeds and topped with crumbled-up spice cookies). Best of all, the Guerrilla's Ice Cream's profits support will support marginalized populations locally, and all over the world. Check them out this Saturday at the Hester Street Fair or the Fulton Stall Market at the Seaport on June 11.

Photo Credit: flickr.com/compassion_in_world_farmingNumber 3 is my favorite: Know how the animal you eat was raised. You can lead an unexamined life, but your food cannot.

I recommend reading the other nine--and trying to follow them!

Though I'd add two:

Buying from the person who grew or raised the food is preferable from buying a product whose company includes a CEO and board of directions.

Waste as little food as possible and carry your own containers to restaurants for doggie bags. (For a fun little read on how doggie bags became socially acceptable, click here.)